Ingredients

• 3-4 waxy potatoes
• 1 yellow pepper
• 2 red peppers
• 2 eggplants
• 3-4 tomatoes
• 2 red onions
• 2 garlic cloves
• 2 small zucchinis
• ½ cup white wine
• 5 tbsp olive oil
• ½ cup chopped fresh Italian parsley
• 1 bay leaf
• Fresh basil leaves
• Salt and pepper

Steps

• Step 1

  Firstly, peel the onion and dice into 1 inch cubes, remember dice all the vegetables approx. the same size (except zucchinis).  Peel the potatoes and dice.

  To a large deep frying pan or Dutch oven on low to medium heat, add olive oil with roughly diced onion, and the dice the peeled potatoes.  Gently cook until slightly brown.

• Step 2

  Deglaze with white wine or water,  then using a wooden spoon or spatula, scrape the bottom so all the brown bits mix into the liquid.  Add the bay leaf and minced garlic.  Leave to cook for 15 minutes on very low heat, add a little water if required so it doesn’t burn on the bottom.

• Step 3

  While the potatoes are starting to cook, clean the peppers, slice and dice.  Remove the eyes from the tomatoes then dice. Trim and slice the zucchinis into round slices (the skins will hold them together better). Leave the eggplants until the end as they will go brown.  Keep all veges set aside.

• Step 4

  After the 15 minutes are up, add all the remaining vegetables.  Dice up the eggplants and also add to the mix.  Using a wooden spoon, mix a little so it doesn’t catch on the bottom.    Season with salt and pepper, mix well and cover with lid. Leave on low heat for 25 minutes.  Usually the vegetables will render enough liquid however add a little more water if necessary.

• Step 5

  Chop the parsley and add to the mix just before serving.  The stew is cooked once the potatoes are soft enough.  Garnish with fresh basil leaves.

   

   

   

Little Tips

Add extra shredded basil to the mix just before serving. <br>